Our Dry Aged Skirt Steaks are cut from the abdominal muscle of the steer. This steak is perfect for searing or grilling. Because skirt steak is thin and has thick grain, it's a great for marinating to boost flavor and add tenderness. We recommend cooking on high heat quickly and slicing it thinly against the grain. 

FROM OUR FIELD TO YOUR PLATE

~Ships on dry ice every Monday or Tuesday~

All born, raised and finished on our family ranch in Sheridan, MT

Pasture raised with the option of Grain Finished or Grass Finished

Dry Aged for 21 days

Our cattle are DNA Tested and Ultra-sounded for Carcass Quality

Federally Inspected and Labeled